Easy Chocolate Swiss Roll with Strawberry Buttercream (Vegan + Gluten Free)

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Vegan gluten-free chocolate swiss roll with strawberry buttercream
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Easy Chocolate Swiss Roll with Strawberry Buttercream (Vegan + Gluten Free)

Introduction

The Easy Chocolate Swiss Roll with Strawberry Buttercream is a delightful dessert that’s not only delicious but also vegan and gluten-free. This dessert is sure to impress your family and friends. With a rich chocolate cake and a creamy strawberry frosting, it’s perfect for any occasion.

Why Make This Recipe

This recipe is great for several reasons. First, it’s simple to follow, making it perfect for bakers of all levels. Second, it’s made without dairy and gluten, making it suitable for those with dietary restrictions. Lastly, the combination of chocolate and strawberries is always a crowd-pleaser.

How to Make Easy Chocolate Swiss Roll with Strawberry Buttercream

Making this chocolate Swiss roll is easier than you might think. Follow the steps below to create your own delicious treat!

Ingredients

  • 1 1/4 cups oat flour (135 g)
  • 1/4 cup cassava flour (30 g)
  • 1/4 cup cocoa powder (30 g)
  • 1 tbsp arrowroot starch
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup aquafaba (room temperature)
  • 1 cup organic granulated sugar or coconut sugar (200 g), divided
  • 1/2 cup unsweetened applesauce (room temperature)
  • 1/4 cup unsweetened dairy-free yogurt (room temperature)
  • 2 tbsp cocoa powder (for dusting the dish towel)
  • 1 cup sliced strawberries (for garnish)
  • 1 cup vegan butter (room temperature)
  • 1 cup freeze-dried strawberries (pulsed into a flour, 70 g)
  • 1 can full-fat coconut cream (only the coconut fat)
  • 3 cups powdered sugar (sifted, 450 g)
  • 1 cup coconut cream (240 mL)
  • 1 cup vegan chocolate chips (200 g)

Directions

  1. Prepare the Cake: Preheat the oven to 350°F (175°C). Grease and line a medium jelly roll sheet (~14.5”x9.5”) with parchment paper, then grease the top of the parchment as well.

  2. Mix the Dry Ingredients: In a medium bowl, whisk together the oat flour, cassava flour, cocoa powder, arrowroot starch, baking powder, and baking soda. Set aside.

  3. Mix the Wet Ingredients: In a large bowl, whisk the aquafaba and half of the sugar until it lightens in color and foams. Add the applesauce and dairy-free yogurt, mixing until well combined.

  4. Combine and Bake: Fold the dry ingredients into the wet mixture until no dry streaks remain, being careful not to over-mix. Pour the batter onto the prepared baking sheet, spreading it evenly. Bake for 10-13 minutes or until a toothpick comes out clean.

  5. Roll the Cake: Once baked, flip the cake onto a dusted dish towel while it’s still warm. Dust the top with cocoa powder and place a clean kitchen towel over it. Roll the cake from the shorter side with the towel, letting it cool completely in this rolled shape. Transfer to the fridge for 2 hours.

  6. Make the Strawberry Buttercream: In a large bowl, use a hand or stand mixer to cream the vegan butter and coconut cream together. Gradually sift in the strawberry flour and powdered sugar, mixing until light and fluffy.

  7. Frost the Cake: Carefully unroll the cooled cake (keeping it on the towel). Spread the strawberry buttercream over the top and re-roll the cake carefully, removing the towel.

  8. Make the Vegan Ganache: Heat the coconut cream in the microwave until hot. Stir in the vegan chocolate chips until completely melted and smooth. Chill in the fridge for about 10 minutes.

  9. Assemble: Pour the ganache over the top of the Swiss roll, spreading it evenly. Top with sliced strawberries for garnish.

  10. Serve: Slice and enjoy! Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

How to Serve Easy Chocolate Swiss Roll with Strawberry Buttercream

This Swiss roll is great on its own or served with a side of fresh strawberries. You can also pair it with a scoop of dairy-free ice cream for a special treat.

How to Store Easy Chocolate Swiss Roll with Strawberry Buttercream

To store your Swiss roll, keep it in an airtight container in the fridge for up to 4 days. If you want to keep it longer, you can freeze it for up to 3 months. Just make sure to wrap it tightly to avoid freezer burn.

Tips to Make Easy Chocolate Swiss Roll with Strawberry Buttercream

  1. Measure Accurately: Make sure to measure your ingredients properly for the best results.
  2. Room Temperature Ingredients: Using room temperature aquafaba, applesauce, and yogurt helps the mixture blend better.
  3. Dusting the Towel: Dust the dish towel with cocoa powder to prevent the cake from sticking when rolling.

Variations

You can add different flavors to the buttercream, like vanilla or almond, to switch things up. You could also use other types of fruit for decoration, like raspberries or blueberries.

FAQs

  1. Can I make this recipe without aquafaba?
    Yes, you can substitute aquafaba with flaxseed meal or chia seeds mixed with water, though it may alter the texture slightly.

  2. Is the Swiss roll difficult to make?
    Not at all! With clear steps and proper preparation, anyone can make this chocolate Swiss roll.

  3. Can I use another type of flour?
    While oat flour and cassava flour work best for this recipe, you can try other gluten-free flour blends, keeping in mind that results may vary.

Print
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Easy Chocolate Swiss Roll with Strawberry Buttercream

  • Author: olivia
  • Total Time: 45 minutes
  • Yield: 12 servings 1x
  • Diet: Vegan, Gluten-Free
Print Recipe

Description

A delightful vegan and gluten-free dessert featuring a rich chocolate cake rolled with creamy strawberry frosting.

Ingredients

Scale
  • 1 1/4 cups oat flour (135 g)
  • 1/4 cup cassava flour (30 g)
  • 1/4 cup cocoa powder (30 g)
  • 1 tbsp arrowroot starch
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup aquafaba (room temperature)
  • 1 cup organic granulated sugar or coconut sugar (200 g), divided
  • 1/2 cup unsweetened applesauce (room temperature)
  • 1/4 cup unsweetened dairy-free yogurt (room temperature)
  • 2 tbsp cocoa powder (for dusting the dish towel)
  • 1 cup sliced strawberries (for garnish)
  • 1 cup vegan butter (room temperature)
  • 1 cup freeze-dried strawberries (pulsed into a flour, 70 g)
  • 1 can full-fat coconut cream (only the coconut fat)
  • 3 cups powdered sugar (sifted, 450 g)
  • 1 cup coconut cream (240 mL)
  • 1 cup vegan chocolate chips (200 g)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and line a medium jelly roll sheet (~14.5”x9.5”) with parchment paper, then grease the top of the parchment as well.
  2. In a medium bowl, whisk together the oat flour, cassava flour, cocoa powder, arrowroot starch, baking powder, and baking soda. Set aside.
  3. In a large bowl, whisk the aquafaba and half of the sugar until it lightens in color and foams. Add the applesauce and dairy-free yogurt, mixing until well combined.
  4. Fold the dry ingredients into the wet mixture until no dry streaks remain. Pour the batter onto the prepared baking sheet, spreading it evenly. Bake for 10-13 minutes or until a toothpick comes out clean.
  5. Once baked, flip the cake onto a dusted dish towel while it’s still warm. Dust the top with cocoa powder and place a clean kitchen towel over it. Roll the cake from the shorter side with the towel, letting it cool completely in this rolled shape. Transfer to the fridge for 2 hours.
  6. In a large bowl, cream the vegan butter and coconut cream together. Gradually sift in the strawberry flour and powdered sugar, mixing until light and fluffy.
  7. Carefully unroll the cooled cake and spread the strawberry buttercream over the top, then re-roll the cake carefully, removing the towel.
  8. Heat the coconut cream in the microwave until hot. Stir in the vegan chocolate chips until completely melted and smooth. Chill in the fridge for about 10 minutes.
  9. Pour the ganache over the top of the Swiss roll, spreading it evenly. Top with sliced strawberries for garnish.
  10. Slice and enjoy! Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

Notes

For best results, measure ingredients accurately and use room temperature ingredients. Dusting the towel with cocoa powder helps prevent sticking.

  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Vegan

Nutrition

  • Serving Size: 1 slice
  • Calories: 320
  • Sugar: 25g
  • Sodium: 180mg
  • Fat: 16g
  • Saturated Fat: 8g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 48g
  • Fiber: 4g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: vegan dessert, chocolate roll, gluten-free cake, strawberry buttercream

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